Need pizza dough recipese, where should I look?

https://www.seriouseats.com/basic-new-york-style-pizza-dough i love the ratio of ingredients on this one but i don't do it in the food processor because the comments are a food processor grave yard. i throw it in my mixer because it's too sticky to do by hand without wanting to rope. i do one light initial knead and let it rest and then 2nd one til it becomes elastic, 5 minutes or so. then 3 day rise in the fridge in an oiled container

you will prob never achieve the windowpane test if you don't let it rest for 15 minutes at least but tbh you probably will never get windowpane status on this one period unless you use the processor. i've been assured by people online that the windowpane test isn't actually a good measure of anything for this type of dough pre-rise anyway

For "fluffy", specifically you want:

• More hydration

• Longer rise time

• Handling it carefully while stretching (don't use a rolling pin like an r-slur)

• Not stretching too thin